Chefs Extraordinaire

Steamed Fox Island Mussels with Chorizo Sausage
& Green Sauce

Ingredients:
2 pounds Mussels, Fox Island
1 TB Olive oil
Chorizo sausage, sliced 1" thick
1TB Garlic, minced
1 cup Shallots, thinly sliced
1 cup Sweet and hot peppers, julienned
1 cup White wine
1 cup Thai basil, chopped
1 cup Cilantro, chopped
1 cup- Coconut milk
to taste - Kosher salt
to taste - Fresh ground black pepper

Procedure:

Using a stainless steel large 12 inch wide saucepan (heavy duty), place over a very hot burner, add the olive oil and heat until hot. Add the cleaned mussels, cover and steam. You may need to add 1 or 2 ounces of white wine. This shouldn't take more than 2 minutes to cook. Arrange the cooked mussels in 2 large soup plates.

Place the pan back on the burner, Add the sausage and lightly brown. Stir in the garlic, shallots and pepers, and saute in one minute. Remove and sprinkle evenly over the mussels.

Place the pan back on the burner, add the white wine and bring to a boil. Add the herbs and coconut milk. Reduce until it thickens sllightly. Adjust seasoning with salt and pepper. Finish by lacing the green sauce over the mussels. Serve with grilled baguette.

Fennel Saffron AquaGem Clams with Proscuitto Bandolino Pasta

Ingredients:
1 cup fennel, shaved
6 each garlic cloves, whole
1/2 tsp saffron threads
4 oz. butter, whole, unsalted
1 cup leeks, julienne
2 TB cilantro oil
Saute all ingredients untill tender.

4 lbs. AquaGem Clams, rinsed well
2 cups reisling wine
2 cups water
Cilantro leaves

1 pot boiling water
4oz Bandolino proscuitto pasta

Put pasta in boiling water. Cook until firm texture. Drain and set aside. Add wine and water to pot. Bring liquid to a boil. Add clams. Steam till clams open. Place clams in large safari bowl. Disregard clams that do not open. Add pasta. Top with cilantro leaves. Serve with garlic bread or toast rouille.

Savory Asparagus and FOI Gras Custard

Ingredients:

6 farm fresh brown eggs, jumbo in shell
3 eggs, scrambled
1 cup cream
TT salt
TT pepper
Tsp garlic, fresh, chopped

Carefully crack top of egg shell off so that 3/4 of the shell is left whole and in perfect shape. Heat cream until HOT, but do not boil. Let cool slightly. Slowly blend in cream to egg. Season to taste. Add garlic.

1 cup asparagus, stalk. peeled, minced
3 oz - Foi Gras, fresh, trimmed lean, 1/4 diced.

Mix asparagus and foi gras to custard. Fill eggs full. Place eggs in small muffin tins to stand upright. Place in water bath. Bake at 325F for 20 minutes. Custard should be slightly firm.

11 asparagus, 2" tips, peeled, poached and HOT
As needed - chives, minced
As needed - truffle, minced

Garnish eggs with asparagus tips. Mix truffle and chives together. Sprinkle inside of egg with chive and truffle mix.

Caviar
and Smoked Salmon Cakes

1 oz Beluga Caviar
2 oz Egg yolk, cooked, chopped
2oz Egg white, cooked, chopped
2oz Smoked salmon, thinly sliced
1 TB chive flowers, purple sprigs
1 tsp. Chives
1 tsp. Red onion, minced
2 oz capers, small
4 oz Cream cheese, whipped

Line 4 oz Timbale mold with plastic wrap. Mix chive flowers, chives and red onion together. Spoon tsp of caviar into timbale. Layer egg yolks, then egg whites next. Cut smoked salmon in circle in order to fit into timbale. Fill with cream cheese. Cover with plastic wrap. Press gently till firm. Chill 4 hours.

1 cup water, boiling
1 cup cornmeal
1 egg
1 TBS butter, unsalted
1 cup buttermilk
1 tsp baking soda
1tsp salt

Mix boiling water and cornmeal together. Let cool slightly. reserve. Beat together well egg, butter, buttermilk, baking soda, and salt. Add to cornmeal. Make dollar size pancakes in a HOT skillet. Keep warm.

1 cup sour cream
1 cup buttermilk
2 oz white truffle honey
2 TB dill,, fresh chopped parsley, fresh chopped.

Layer 5 pancakes in center of plate. Unmold smoked salmon/caviar cake onto center of pancakes. Spoon sauce around plate. Garnish with parsley. Use salmon and gold caviar with black to make designs on top of cake.

BBQ Quail Basted in Molasses with Asian Slaw

Ingredients:

4 oz dark molasses
2 oz honey
4oz jamaican jerk sauce
1 tsp pumpkin pie spice
1 tsp garlic, fresh chopped
5 quails, boneless
4 bamboo skewers, long

Mix all ingredients together well. Soak skewers in water 2 hours. Skewer two quails with two skewers. Baste quails while grilling over HOT coals. Keep warm.

2 cups Jicama, julienne
1 cup Asian pear, julienne
4 oz Conway's Sesame raspberry
vinaigrette
1 cup basil, fresh chiffonade
1 cup mint, fresh chiffonade
1 cup cilantro, leaves, fresh picked

Toss all ingredients together. Chill

Garnish
Frisee lettuce
Rouge savoy leaves
Albino savoy leaves
Make a decorative bed with lettuce. Place 4 oz of Asian slaw on lettuce. Place BBQ quails on plate. Serve.